Materials (brochure, program outline, and application) have now been posted for the next Master Meat Crafter Training program class. The class will begin in 2016. Click on the “Master Meat Crafter Training Program” link to find program details.

On January 14-16, the Master Meat Crafter training participants gathered at the University of Wisconsin to attend the Meat Curing School where they learned about the scientific, technical, and practical application of meat curing. This was the 4th of the 6 required Schools for completion of the MMC program. One of the highlights of the program was an […]

On the evening of January 17th, twenty-one Master Meat Crafter candidates successfully met the requirements necessary to receive the distinction of Master Meat Crafter. The graduation ceremony highlighted Wisconsin Secretary of Agriculture, Mr. Ben Brancel, and the Dean of the College of Agricultural and Life Sciences, Dr. Kate VandenBosch, as keynote speakers, and focused on […]

While conversing with any meat processor, food vendor or restaurant owner/operator, simply mention the acronym ‘HACCP’. Instantaneously, you may observe adverse emotions of frustration and agitation; however, this is no longer the case for the 63 citified participants of the 2012 Basic HACCP Training program held at the University of Wisconsin-Madison Animal Sciences Building. For […]

Smiles of achievement, excitement and relief were seen on many faces at the first ever Master Meat Crafter Training program graduation ceremony was held at the DoubleTree hotel in Madison, WI on January 20th, 2012. This day marked the end of a two year rigorous meat processing training program for seventeen individuals as sausage makers […]